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Damn that sounds tasty! If only I could cook something more interesting than a bowl of grits. Kenny has really started a cooking frenzy amongst us Pothosians, now I may have to get with the program.

Damn that sounds tasty! If only I could cook something more interesting than a bowl of grits. Kenny has really started a cooking frenzy amongst us Pothosians, now I may have to get with the program.

G'day NicatorYou could start by "chucking a prawn on the barbie" mate!How strong are the taste buds?? Should you have a Alexandrian constitution try the following eggplant recepie:Slice the fruits into lengthways "steaks" about one cm thick, score the topside cross ways and lay them in a flat dish with olive oil poured into it (so as for them to soak it up). Combine decent olive oil, crushed garlic and chilli, and decent salt. Spread it over the slices (the amount of each you need to work out to your taste) and let them soak for some twenty GÇôthiry minutes.Get the grill stinking bloody hot (fan forced is great) lay the buggers in spiced side up and grill untill they've just about started to go black. A great side dish.Just as good cold the next day. My wife thinks better the next day actually.Paralus

G'day NicatorYou could start by "chucking a prawn on the barbie" mate!How strong are the taste buds?? Should you have a Alexandrian constitution try the following eggplant recepie:Slice the fruits into lengthways "steaks" about one cm thick, score the topside cross ways and lay them in a flat dish with olive oil poured into it (so as for them to soak it up). Combine decent olive oil, crushed garlic and chilli, and decent salt. Spread it over the slices (the amount of each you need to work out to your taste) and let them soak for some twenty GÇôthiry minutes.Get the grill stinking bloody hot (fan forced is great) lay the buggers in spiced side up and grill untill they've just about started to go black. A great side dish.Just as good cold the next day. My wife thinks better the next day actually.Paralus

hail folks I cant take credit for starting anything. I just thought putting some Greek ingredients into a bowl.Michael your barges sound tasty and great but to be honest I find them awful. Over in the UK if we get a warm day we often have neighbours throwing a barbeque and its often the guy cooking for the only time in the year trying to impress his mates.Mostly they just chuch meat burgers and sausages on and cook them till black. No marinades no taste no texture and the stink floats around the street.Still enjoy Michael horses for coarses.Kenny

hail folks I cant take credit for starting anything. I just thought putting some Greek ingredients into a bowl.Michael your barges sound tasty and great but to be honest I find them awful. Over in the UK if we get a warm day we often have neighbours throwing a barbeque and its often the guy cooking for the only time in the year trying to impress his mates.Mostly they just chuch meat burgers and sausages on and cook them till black. No marinades no taste no texture and the stink floats around the street.Still enjoy Michael horses for coarses.Kenny

Paralus,Any way you look at it the best way for aubergine is to set the b@ggers on fire. I must admit it is my favourite chargrilled vegetable. Courgette (zucchini and capsicum pepper work well too).Yes, cold works well too. For preservation, let them cool, place them in a glass jar and drown them in more olive oil...There used to be a saying amongst Cretans that he who possessed olive oil would never go poor.regards,
atha

Paralus,Any way you look at it the best way for aubergine is to set the b@ggers on fire. I must admit it is my favourite chargrilled vegetable. Courgette (zucchini and capsicum pepper work well too).Yes, cold works well too. For preservation, let them cool, place them in a glass jar and drown them in more olive oil...There used to be a saying amongst Cretans that he who possessed olive oil would never go poor.regards,
atha

"There used to be a saying amongst Cretans that he who possessed olive oil would never go poor."Particularly if they lived anywhere near my place Atha!Paralus

Tell me about it, Paralus!Isn't there also a saying about too much of a good thing?!Regards,
Atha

Atha,
Are you a Cretan? Some former poster on pothos told me I looked like a Cretan when I told her my lineage apparently comes from Crete. (Didn't know Cretans had a look...any truth to that?)later Nicator